Rhubarb and Strawberry Crumble

Fresh rhubarb posing with mint

Rhubarb and Strawberry Crumble

Ingredients

2 cups chopped rhubarb stalks
12 strawberries
1/2 teaspoon ground ginger
1/2 cup sugar
1 cup flour
6 tablespoons butter at room temperature
pyrex dish 8” x 8 1/2”

Directions

Preheat oven to 350 degrees F.

Buy fresh rhubarb, in season end of April
beginning of May in Upstate New York.
Easy to grow, comes up by itself every year.

Slice the rhubarb stalk close to the base when harvesting.
To Prepare rhubarb, remove the large leaf and discard. Sometimes the outer membranes are a little stringy, just peel off the outer stringy bits, then chop into 1/2 inch chunks. Wash in a bowl.
Place the chopped rhubarb in a saucepan with 3 tablespoons water, 1/2 teaspoon ground ginger and 4 tablespoons sugar. Cook over low heat covered for 5 minutes or till tender.
Wash the strawberries and slice.

In a pyrex dish, spray with Pam, then place the sliced strawberries on bottom. Next drain some of the extra juice off the rhubarb and add to the strawberries.
For the crumble, have 6 tablespoons butter at room temperature, add 1 cups flour and rub butter and flour together  with your hands until the texture is like breadcrumb. Mix in 1/2 cup sugar and then pour the crumble mixture over the rhubarb and strawberries.

Bake in oven at 350 degrees F. for 25 minutes or bubbling and browned on top.